Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.)

Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper.

Garnish as desired and serve.

​*NOTE: You can substitute two 15 oz. cans of pureed pumpkin if you wish.

1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes.2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender.3. Remove thyme sprigs4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot.5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently.6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving.